This year I made my zongzi with purple rice with mixed beans. Savory ones I used abalone. In order to make zongzi really tasty, I used abalone and chicken breast to make broth and use the broth to soak the rice. For the sweet ones I used dried osmanthus and sugar with some water to make osmanthus syrup, then I used the syrup to soak the rice and beans. I have to say they are really delicious.
4 cups of abalone chicken broth
3 tablespoons of dark soy sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of oyster sauce
2 teaspoons Salt
6 cups Round glutinous rice
After washing the rice, add the above ingredients to soak the rice overnight (broth has to to be cool), if the rice soaks up all the broth, add a little more water in, but do not add too much, we want to keep the flavor in.
Osmanthus syrup:
5 tablespoons of dried osmanthus
1 cups of sugar
Water 4-5 Cups
Put the above ingredients in a cooking pot and cook about 10 minutes with medium low heat. Filter the syrup and set aside.
Dried Red Bean 6 oz.
Dried Black Bean 6 oz.
Dried Peanuts 2 oz.
1 cup skinless green bean
Purple glutinous Rice 3 cups
Round white glutinous rice 2 cups
Rinse the above ingredients and add the osmanthus syrup to soak overnight.
Wrapping is the same every year, here is the link:
今年包的甜粽子有紫米杂豆的。 咸的有加了鲍鱼的豪华版。 为了让粽子更入味， 我用鲍鱼加鸡胸煲了一锅汤来泡糯米做咸的。 用桂花加白糖熬了桂花糖浆泡米和豆子做了甜的。 很入味好吃的说。 比起以前泡了水后才加糖或着盐要更入味，更香。
鲍鱼鸡汤4杯
老抽3汤勺
生抽1.5汤勺
蚝油 1.5汤勺
盐2茶勺
圆糯米 6杯
把米洗净后加入以上材料浸泡过夜（鸡汤要放凉了），如果水干了，就再加一点水进去，但不要加太多，以免把米的味道冲淡了。
桂花糖浆：
干桂花 5汤勺
白糖1杯
水4-5杯
将以上材料放锅里煮开后开中小火煮10分钟，放凉捞出桂花渣，备用。
红豆6盎司
黑豆6盎司
花生2盎司
无皮绿豆1杯
紫米3杯
圆白糯米2杯
将以上材料洗净后加入桂花糖浆浸泡过夜。
做法每年都一样,包法我也不啰嗦了。
https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/
CaiQin's Kitchen 